Solicitation No 47PM0925R0030 Health and Human Services Headquarters Dining Services 2025 08 27.pdf

Request foR PRoPosal

Project Title: Health & Human Services Headquarters Dining Services

Location:

200 Independence Ave, SW

Washington, DC 20201

Contact Person(s):

Theodore Bonwit, Contracting Officer

Email:

theodore.bonwit @gsa.gov

Issuance of Solicitation:

Wednesday, August 27, 2025

Proposal Due Date &

Time:

Friday September 26, 2025 – 12:00 PM EST via email to

Theodore Bonwit, Contracting Officer

Issuing Office and

Where to Submit Proposal:

General Services Administration

National Capital Region, Public Services Building

Office of Acquisition, Special Program Division

Acquisition Regional Support Branch via E-Mail Only

Solicitation No.: EQWPMAB-25-0026/47PM0925R0030

GENERAL SERVICES ADMINISTRATION

THIS SOLICITATION IS SET-ASIDE FOR STANDALONE CONTRACT

IN ACCORDANCE WITH GSA’S AFFRIMATIVE PROCUREMENT PROGRAM AND THE STATUTES,

REGULATIONS, AND EXECTIVE ORDERS OF THE UNITED STATES, THE CONTRACTOR IS TO USE GREEN

PRODUCTS AND SUPPLIES IN THE ACCOMPLISHMENT OF THIS CONTRACT.

PROPERTY OF THE UNITED STATES GOVERNMENT COPYING, DISSEMINATION, OR DISTRIBUTION OF

THESE DRAWING, PLANS, OR SPECIFICATIONS TO UNAUTHORIZED USERS IS PROHIBITED.

DO NOT REMOVE THIS NOTICE PROPERLY DESTROY DOCUMENTS WHEN NO LONGER NEEDED

mailto:patricia.davis@gsa.gov

Department of Health and Human Services

Dining Services

General Services Administration

National Capital Region

General Services Administration

National Capital Region

Public Buildings Service

Washington, DC

SPECIFICATIONS AND BID FORMS

THIS PROCUREMENT IS OPEN TO ALL BUSINESSES.

In accordance with GSA’s Affirmative Procurement Program and the Statutes, Regulations, and Executive

Orders of the United States, the Contractor is to use green products and supplies in the accomplishment of this contract.

SOLICITATION NO: 47PM0925R0030

PROJECT: DINING SERVICES

LOCATION: DEPARTMENT OF HEALTH AND HUMAN SERVICES (HHS)

HUBERT HUMPHREY BUILDING

200 INDEPEDENCE AVENUE, SW

WASHINGTON DC 20201

SOLICITATION ISSUE DATE: August 27, 2025

OFFER DUE: GENERAL SERVICES ADMINISTRATION (GSA)

NATIONAL CAPITAL REGION (NCR)

PUBLIC BUILDINGS SERVICE (PBS)

OFFICE OF ACQUISITIONS

1800 F STREET, NW

WASHINGTON, DC 20407

DATE AND TIME DUE: September 26, 2025 by 12:00 PM EST

DELIVER TO: Via E-mail- attention: Theodore Bonwit

GENERAL SERVICES ADMINISTRATION (GSA)

NATIONAL CAPITAL REGION (NCR)

PUBLIC BUILDING SERVICE (PBS)

OFFICE OF ACQUISTIONS

REGIONAL ACQUISITION SUPPORT

1800 F STREET, NW

WASHINGTON, DC 20407

theodore.bonwit@gsa.gov

NOTE: ANY QUESTIONS REGARDING THIS SOLICITATION MAY BE DIRECTED TO:

Theodore Bonwit, Contracting Officer via e-mail: theodore.bonwit@gsa.gov mailto:tbd@gsa.gov

General Services Administration

National Capital Region

TABLE OF CONTENTS

PAGE NUMBER

TABLE OF CONTENTS

SPECIAL NOTICE TO OFFERORS

Special Notices to Offerors

Pre-Bid Conference at the Cafeteria Facility

DESCRIPTION/SPECIFICATION

1. Statement of Work

A. Description of Services

B. Scope of Work

C. Term of Contract

2. Description of Facilities

A. Area and Location in the Building

B. Seating Capacity

C. Historical Sales Data

D. Randolph/Sheppard Facilities

3. Effective Date

4. Hours of Service

A. Service Schedule

B. Modification to Service Schedule

5. Contractor Responsibility

A. Service

B. Menus

C. Menu Calorie Labeling Rules

D. Food Service Guidelines for Federal Facilities.

E. Procedures for Future Price Adjustments/ Changes

F. Equipment and Utensils Furnished by the Contractor

G. Sanitation and Quality

H. Personnel and Supervision

I. Recycling

J. Equipment Repairs and Replacements

K. Cleaning and Janitorial Services

L. Security Areas

M. Rodent/Pest Control

N. Trash Removal

O. Hazardous Conditions

P. Liability

Q. Occupant Emergency Program

R. Reporting Requirements

S. Operating Expenses

T. Energy Conservation Guidelines

U. Telephone and Computer Systems

V. Building Space

6. Continuity of Operations

7. Contracts and Subcontracts

General Services Administration

National Capital Region

8. Responsibilities/Furnished by the Government

A. General

B. Property

1. Government Furnished Space

2. Vending Stands

3. Facilities

4. Parking

5. Windows

6. Trash Removal

7. Rodent/Pest Control

8. Government-owned Equipment

9. Rights and Authority of the Government

A. Approval

B. Public Space

C. Restrictions

D. Records

E. Cash Register Readings

F. Modification of Contract

G. Discrepancy in the Specifications

10. Protection and Damage

INSPECTION AND ACCEPTANCE

1. Contractor Responsibility

2. Quality Standards

3. Contractor Representative

4. Role of Government Personnel and Responsibility for Contract Administration

A. Contracting Officer (CO)

B. Contracting Officer’s Representative (COR)

C. Representatives of the Government

5. Inspections

6. Reviews

DELIVERABLES

1. Milestone Chart for Contractor’s Deliverables

2. Government Deliverables Due the Contractor

CONTRACT ADMINISTRATION DATA .................................................................................... …… 34

1. Administrative Expenses and Loss

2. Payment in Lieu of Rental

3. Purpose of Payment in Lieu of Rent and Payment Schedule

4. Failure to Perform

5. Proprietary Marks

6. Business Licenses, Taxes & Assessments

7. Payment of Postage and Fees

8. Markings

9. Termination of Contract by Contractor

10.Wage Determination

General Services Administration

National Capital Region

SPECIAL CONTRACT REQUIREMENTS

1. Personnel

A. Qualifications of Employees

2. Security Requirements

3. Standards of Conduct

CONTRACT CLAUSES

52.222-42 Statement of Equivalent Rates for Federal Hires Comparable Hires

Commercial Items Contract Clauses Index

52.204-4 Printed or Copied Double-Sided on Postconsumer Fiber Content Paper (May 2011)

52.223-1 Biobased Product Certification (May 2012

52.223-2 Affirmative Procurement of Biobased Products Under Service and Construction Contracts (Sep

2013)

52.223-3 Hazardous Material Identification and Material Safety Data (Jan 1997)

52.223-4 Recovered Material Certification (May 2008)

52.223-5 Pollution Prevention and Right to Know Information (May 2011)

52.223-9 Estimate of Percentage of Recovered Material Content for EPA-designed Items (May 2008)

52.223-10 Waste Reduction Program (May 2011)

52.223-12 Refrigeration Equipment and Air Conditioners (May 1995)

52.223-15 Energy Efficiency in Energy Consuming Products (Dec 2007)

52.223-17 Affirmative Procurement of EPA-designated Items in Service and Construction Contracts (May

2008)

52.223-19 Compliance with Environmental Management Systems (May 2011)

Addendum to FAR 52.212-4, FAR 52.212-5 and 552.212-71

52.212-4 Contract Terms and Conditions – Commercial Items (July 2013) in part

INSTRUCTIONS, CONDITIONS AND NOTICES TO

OFFERORS

1. Insurance Requirements

A. Worker’s Compensation and Employer’s Liability

B. General Liability Insurance

2. Instructions to Offerors

A. 52.212.1 Instructions to Offerors – Commercial Items

B. Instructions on Submitting Proposals

C. Contents of the Proposal

D. Period for Acceptance of Offerors

E. Product Samples

F. Late Submissions, Modifications, Revisions, and Withdrawals of Offerors

G. Contract Award

H. Multiple Awards

FAR 52.212-2 Evaluation--Commercial Items Mandatory Registration with SAM.GOV Website

FAR 52.212-3 Offeror Representations and Certifications - Commercial Items

FAR 52.233-2 Service of Protest

552.233-70 - Protests Filed Directly with the General Services Administration

General Services Administration

National Capital Region

ATTACHMENTS

1. Listing of Attachments

Attachment 1 - Wage Determination

Attachment 2 - Standard Form LLL – Certification Regarding Lobbying

Attachment 3 - Standard Form 527 - Contractor's Qualification & Financial Information

Attachment 4 – Sales Generation Model

Attachment 5 – Staffing and Labor Cost Model

Attachment 6 - Monthly Profit/Loss Statement Pro-Forma Operating Statement

Attachment 7 - Health and Sustainability Guidelines for Federal Concessions and Vending Operations

Attachment 8 - Presidential Memorandum entitled, “Creating a Preference for Meat and Poultry Produced

According to Responsible Antibiotic-Use Policies” (CRAU).

Attachment 8A - Certified Responsible Antibiotic-Use Extension Template; dated 9/10/2015

Attachment 8B - Certified Responsible Antibiotic-Use Waiver Template; dated 9/9/2015

Attachment 8C - Quarterly Certified Responsible Antibiotic-Use Report Template, Dated 9/10/2015

Attachment 8D – USDA Process Verified Program – GVD 1001 dated 4/16/2004

Attachment 9 – Cafeteria Floor Plans for HHSHQ facility

Attachment 10 – Cafeteria Inventory

Attachment 11 – Make America Healthy Again

General Services Administration

National Capital Region

A. The successful Contractor shall be fully responsible for providing and accomplishing the required services as outlined in this solicitation. The Contractor is responsible for the operation of the food service facilities located:

DEPARTMENT OF HEALTH AND HUMAN SERVICES (HHS)

HUBERT HUMPHREY BUILDING

200 INDEPENDENCE AVE, SW WASHINGTON DC 20201

B. The Offeror must submit an offer/bid referencing each evaluation factor to be considered for award.

C. To be considered for award, the offeror must acknowledge receipt of each amendment issued (if any) under this solicitation by submitting one (1) signed and dated copy of the Standard Form 30

(Amendment of Solicitation/Modification of Contract) issued for each amendment.

D. Facsimile (FAX) bids are unacceptable in response to this solicitation.

E. Deficiencies and Unacceptable Proposals: Offerors are cautioned that an offer may be rejected as non-responsive if it is deficient and thereby unacceptable because it does not answer the evaluation factors completely or meet GSA requirements.

F. Interruptions in Government: Should inclemently weather, interruption in Government operations, or other unanticipated events occur that interrupt normal Government processes or require the closing of the Government on the bid due date, the bid will be due at the same time of the next

Government workday unless notice is given to the contrary by the Contracting Officer.

G. Executive Order 12989: Economy and Efficiency in Government procurement through compliance with certain Immigration and Naturalization Act provisions, is in effect and must be complied with under any contract(s) resulting from this invitation for bids. In accordance with Executive Order

12989, Contractors are responsible for compliance with immigration laws and are hereby notified that all suspected infractions shall be reported to the Immigration and Naturalization Service.

H. Contract Award: The Government intends to evaluate offers and award a contract without discussions with offerors. Therefore, the offeror's initial offer should contain the offeror's best terms.

Special Notice to Offerors

General Services Administration

National Capital Region

PRE-BID CONFERENCE at the CAFETERIA FACILITY

The purpose of the Pre-Bid Conference is to provide a briefing on the contracting concept, the scope of work, and the specifications, so that offerors can ascertain the complexities of the services to be performed.

Offerors will also be briefed on the vision of GSA to have a dining facility that is consistent with Federal work/life programs.

Questions can be submitted after the Pre-Bid Conference and an addendum to the Request for Proposals will be submitted with responses. Dates for submitting questions will be established at the Pre-Bid

Conference.

MEMORANDUM TO: All Prospective Offerors

SUBJECT: Request for Proposals (RFP) 47PM0925R0030

Dining Services

The General Services Administration invites you to attend a Pre-Bid Conference which will be held at the time and place listed below:

LOCATION: DEPARTMENT OF HEALTH AND HUMAN SERVICES (HHS)

HUBERT HUMPHREY BUILDING

200 INDEPEDENCE AVENUE, SW

WASHINGTON DC 20201

DATE: September 10, 2025

Pre-Bid Conference at 10:00am

Room: Cafeteria

A walk-thru of the facility (back and front of the house) will be part of the pre-bid meeting. Prospective

Offerors are allowed to sketch the facility and take pictures only during the pre-bid walk thru. Prospective offerors shall not talk to foodservice employees nor customers concerning the facility or contract.

It is advantageous for each offeror to have qualified representation at the Pre-Bid Conference to understand the total result desired by the Department of Health & Human Services (HHS HQ) and General Services

Administration (GSA).

Contractors are requested to notify the individual listed below by letter or e-mail (e-mail is preferred) of the names of person(s) who will attend the Conference. Notifications should be made at least two working days before the scheduled meeting:

Point of Contact:

Name: Cheryl D. Williams

Email: cheryl.d.williams@gsa.gov

Mobile: 202.525.8655

All offerors attending the Pre-Bid Conference must submit their full name and current citizenship via email to the Point of Contact above for security clearance into the building 2 business days in advance for clearance. Entry will not be granted to persons who do not have State issued REAL identification with their picture. All attendees must be U.S. citizens.

General Services Administration

National Capital Region

1. Statement of Work:

A. Description of Services

The Contractor shall establish and operate in the Contractor’s name both, the food service facilities described herein for the purpose of dispensing food, nonalcoholic beverages and such other items as may be authorized by the Contracting Officer (CO) in accordance with the terms and conditions of this contract.

B. Scope of Work The Contractor is responsible to ensure full execution of the terms of the contract between GSA and the

Contractor. The following documents constitute the full contractual agreement between GSA and the

Contractor:

1. Contractor’s Response to Request for Proposal (RFP) that is accepted by GSA and upon which the contract was awarded to the contractor.

2. The RFP used by GSA during the bid process that outlines the work statement and GSA expectations related to the award of the contract; and,

3. Any amendments and documents issued by the CO to the contractor.

The food service facilities will be operated for the benefit of HHHQ employees.

The HHSHQ has a daily average of 956, and the Switzer Building on average 855 employees. The estimated combined occupancy for both buildings is 1811.

The building has an average of approximately 500 HHS visitors during the day that attend short seminars, on-site meetings and other functions. These visitors have access to the cafeteria but may not necessary “overlap” the breakfast or lunch period.

Government shall not be held responsible for any variation from this employee population figure since the extent of occupancy is not guaranteed.

C. Term of Contract

The contract shall be for a base period of 5 years with two 5-year option periods totaling 15 years effective with the beginning date specified in the Notice to Proceed, subject however, to the rights of termination set forth in the termination clauses. At the option of the Contracting Officer, and in concurrence with the Contractor, the contract may be extended thereafter for terms of from one to five-year options, provided that the Contracting Officer shall give written notice to the Contractor at least 60 days before the contract, or any extensions thereof, would otherwise expire. In no event shall the contract period, as extended, exceed a period of 15 years from the beginning date of the original contract unless allowed by the Contracting Officer.

2. Description of Facilities:

A. Area and Location in the Building

Cafeteria

The kitchen and servery are located on the penthouse (8th) floor level and occupy at a total of approximately 12,500 square feet. Elevator access is provided to loading dock/street level for receiving product and removing trash.

Description/Specification

General Services Administration

National Capital Region

TH Floor Executive Dining Room

The 6th floor dining room is designated as the Executive Dining Room and has a kitchen of approximately 720 sq. ft. and a dining room of approximately 1080 sq. ft.

The Agency requires, at a minimum, the provision of a daily hot and cold lunch service. Contractors are encouraged to propose innovative or alternative service delivery methods that may enhance the dining experience or improve operational efficiency, while continuing to meet the needs of the customer base.

The contractor may utilize the existing cafeteria kitchen facilities as the primary food preparation and production area to support meal service for the 6th Floor Executive Dining Room (EDR). In addition to on-site service, the contractor shall have the capability to offer online pre-ordering, and orders pick up at designated areas within the cafeteria. EDR orders will be delivered at a predetermined time during service periods. The contractor may also propose options for providing external catering services for EDR functions or events, subject to approval by the Agency.

2ND Floor (or other designated areas) Future Food Service Expansion

The Agency anticipates the development of additional food service locations in currently underutilized areas within the Agency during the contract performance period. These new service points will be introduced based on operational and space needs and financial feasibility.

Contractors shall be responsible for providing food service at these new locations once operational.

The Agency encourages the Contractor to participate in the planning and design phases to help ensure a smooth transition and alignment with existing food service operations. The Agency also welcomes proposals that incorporate innovative service models or technologies to enhance customer satisfaction and operational efficiency at these new sites.

B. Seating Capacity

Cafeteria

Approximately 150 seats.

6th Floor Dining Room

Approximately 50 seats.

Historical Sales Data – Pre-COVID conditions – HHSHQ

2025 Sales $ 461,251.00 (January-June 2025)

2020 to 2024 Services were reduced based on occupancy

2019 Sales $1,055,727.90

2018 Sales $1,151,569.00

2017 Sales $1,169,117.58

Randolph-Sheppard Facilities.

The Randolph-Sheppard program operates all vending machines in the HHS building. A staffed

Randolph-Sheppard snack bar is not located in the building.

3. Effective Date:

Service will begin on or about January 26, 2026

General Services Administration

National Capital Region

4. Hours of Service:

A. Service Schedule

Cafeteria services will be provided 5 days per week, Monday through Friday (except for holidays observed by the Federal Government) as follows *Subject to HHS approval:

Dining Facility

Period Opening Closing

Breakfast 6:30 AM 9:30 AM

AM Break 9:30 AM 11:30 AM

Lunch 11:30 AM 2:00 PM

PM Break 2:00 PM 3:00 PM

TH

Floor Dining Room

Period Opening Closing

Breakfast Bidder to propose Bidder to propose

Coffee Service Bidder to propose Bidder to propose

Lunch 12:00 PM 1:30 PM

The above hours are minimum hours to which the contractor must adhere; if the Contractor wants to extend the service schedule to increase its financial viability, the hours can be extended. Changes must be requested in accordance with Modification to Service Schedule.

B. Modification to Service Schedule

Any request for modifying the hours or days of service shall be submitted for approval to the Contracting

Officer’s Representative (COR) 14 days prior to start of requested service date. The Contractor shall submit a request for reduction in service during Government holiday periods 14 days in advance.

5. Contractor Responsibilities:

1. The Contractor shall provide prompt, efficient, and courteous service, and avoid undue interference with the operation of the building in which services are provided. The Contractor shall employ sufficient and suitable personnel to support this contract, and observe contract requirements, as set forth herein.

2. The Contractor shall pay all fees, expenses, or other charges incident to, or resulting from, operations under the contract as more specifically set forth herein. Annual submission of Business licenses must be submitted to the COR to ensure license is current and active. [see Deliverables]

3. The Contractor shall make available for customers to capture, their dining and food experience through various means such as a website, and/or survey cards, FAQ sessions in the facility, etc.

Annually, a pulse check survey shall be sent to staff to gain knowledge on the customer base and culinary tastes to improve pricing, refresh, or enhance menus, and experience. Results shall be sent to the GSA COR and HHSHQ representatives. The pulse check survey shall be sent within 30-60 days from survey deadline date.

4. The Contractor shall maintain the capability to offer online pre-ordering with delivery to designated locations including the EDR and may propose outside services for EDR events as required. The

General Services Administration

Contractor shall develop a Make America Healthy Again (MAHA) aligned menu, specially designed for only the EDR participants. This menu would be refreshed occasionally, at least once per season.

5. Contractor shall meet monthly, or as needed, with the GSA Representative and designated HHSHQ representatives to discuss mutual objectives, including but not limited to service levels, wellness, sustainability, menus, promotions, customer communications, surveys, and marketing programs as may be noted in Contractor accepted proposal. Meeting notes shall be generated at these meetings and submitted to the COR. The COR will file meeting notes in Tab 43 of the contract file.

6. The Contractor shall be responsible for providing full food service operations at any newly activated service locations identified during the contract period. This includes participating in planning and design discussions to ensure operational alignment and readiness and implementing service models consistent with existing standards and Agency expectations.

A. Service

Patrons shall be encouraged to remove trays, containers, and utensils from tables to trash and recycling stations, which shall be strategically located throughout the dining area. The Contractor shall provide janitorial support to monitor and maintain the cleanliness of the dining area during all service hours. This includes ensuring tables, chairs, and carpet are kept clean, and that trash and recycling receptacles in the dining area are emptied regularly throughout the breakfast and lunch service periods.

The Contractor shall be responsible for the full cleaning and maintenance of the kitchen, food preparation, and cooking areas, including the prompt removal of waste from designated trash and recycling stations within these areas.

The Contractor shall implement and maintain self-service ordering kiosks in the café and support an online pre-ordering platform to allow patrons to place orders in advance. The Contractor shall ensure both systems are functional, user-friendly, and integrated into daily service operations, including timely preparation and delivery, where applicable. The Contractor shall be responsible for maintaining the equipment, providing technical support, and ensuring accurate and prompt order fulfillment.

The Contractor shall ensure that service wait times do not exceed ten minutes during peak hours for both made-to-order and self-serve items. This standard is critical to support efficient meal service and maximizing the use of patrons’ designated lunch and break periods.

B. Menus

Make America Healthy Again (MAHA) – See Attachment #11

The Make America Healthy Again initiative is in support of establishing a healthy approach from childhood through adulthood.

In support of the Make America Healthy Again initiative, the Contractor shall operate a comprehensive cafeteria menu program that promotes healthful food choices, supports nutritious eating habits, and consistently offers freshly prepared meals in a clean and sanitary environment.

This program should meet or exceed the standards of innovative employee dining services in both the public and private sectors, incorporating popular menu trends, branded food concepts, and attractively merchandised food stations that appeal to a diverse customer base.

General Services Administration

The Contractor shall provide a variety of quality prepared foods that are a model for wellness and sustainability. This includes offering meat and poultry products that comply with responsible antibiotic-use policies, in accordance with the Presidential memorandum. The Contractor shall monitor and implement industry trends, adhere to industry standard practices, and actively incorporate the latest innovative concepts into menu offerings.

The Contractor shall ensure that food offerings provide wide variety to customers, including well-balanced Vegetarian and Vegan options. Menus must also include selections for individuals with dietary restrictions and shall offer items labeled and prepared to meet the definitions of "low fat,"

"low sodium," "low calorie," and "reduced sugar" as defined in Attachment #7 – Food Service

Guidelines for Federal Facilities. The inclusion of these options must be consistent, clearly identified, and prominently featured in menu materials.

The Contractor must also provide a salad bar with leafy greens, vegetables, proteins, fruits, grains, cheeses, nuts and seeds, dressings. A good salad bar offers a variety of dressings, including classic vinaigrettes and creamy options, other toppings. The soda fountains should be stocked with Coca-Cola products.

The Contractor must also provide sushi/sashimi service at least a few times a week.

The food service operation must also reflect a commitment to culinary innovation. The Contractor shall regularly collaborate with local, regional, and/or mainstream food concepts to introduce dynamic and culturally relevant menu items on a recurring basis, at least quarterly Examples of such collaborations may include but are not limited to: Chic-fil-A, Steak n’ Shake, Bulgogi, Bibimbap, and farm-to-table concepts. These concepts shall be rotated regularly to maintain a diverse and engaging food offering aligned with high quality standards. Collaborations should foster customer engagement, promote local culinary talent, and serve a wide variety of tastes, including dietary-specific needs. The Contractor shall actively promote these offerings and gather customer feedback to ensure the continuous relevance and appeal of the cafeteria menu.

To promote a high level of customer satisfaction and sustained engagement, the Contractor is encouraged to incorporate the following enhanced menu offerings as part of the regular food service operation. These enhancements should align with modern dining expectations, wellness trends, and cultural inclusivity, and be rotated regularly to maintain variety and customer interest, such as:

• Flavored coffee creamer options

• Broad diet/low sugar drink selections

• Traditional comfort foods i.e., macaroni and cheese

• A broader soup selection

• Freshly prepared smoothies, protein shakes, and a juice bar

• A self-cook waffle station as part of the breakfast service

• A customizable nacho bar with varied protein and topping selections

These features should be implemented in a manner that supports quality, variety, and dietary flexibility. The Contractor shall actively solicit and respond to customer feedback to refine offerings and ensure alignment with the needs and preferences of the facility’s diverse population.

General Services Administration

Given the emphasis on wellness throughout this solicitation, the Contractor shall ensure the priority placement of healthy menu offerings throughout the cafeteria. Healthy food items should be strategically placed to maximize visibility and encourage selection—such as positioning them at the beginning of each serving line, near the point of sale, or at eye level on display shelves.

This merchandising strategy must support informed, health-conscious choices among patrons.

The following core objectives related to menu offerings must be met:

• Provision of Quality Food: Deliver fresh, nutritious, and high-quality food options that prioritize customer satisfaction, regularly updating the menu with seasonal ingredients and offering choices for various dietary restrictions (e.g., vegetarian, vegan, gluten-free, kosher, halal).

• Make America Healthy Again Menu Concepts: Develop and incorporate menu ideas that align with the Make America Healthy Again initiative, focusing on healthier, nutrient-dense options that promote overall wellness. This includes offering balanced meals with whole grains, lean proteins, and fresh vegetables, as well as eliminating or greatly reducing Ultra

Processed Foods such as ultra processed grains, ultra processed sugars, and ultra processed fats such as seed oils, reducing, or where possible, eliminating refined ingredients that rapidly spike blood sugar and insulin levels and damage the gut microbiome; and eliminating or greatly reducing the use of food additives such as certain food colorings (including Red 40), titanium dioxide, propylparaben, butylated hydroxytoluene (BHT), and artificial sweeteners.

• The Contractor should introduce lighter, health-focused versions of popular dishes, like lover-calorie alternatives, plant-based proteins, and heart-healthy options.

• Thin crust pizza selections

• Lean protein and fresh vegetable options daily to support wellness centered dining

• Regularly scheduled cultural-themed menu days (e.g., Greek Day featuring Greek salad, hummus, chicken pitas, and gyros or Taco Day with a taco/burrito station)

• Healthier Snack Options: Provide a rotating selection of nutrient-dense, grab-and-go snacks such as low-sodium beef jerky, cottage cheese, nuts, Greek yogurt, and other minimally processed alternatives.

• Culinary Innovation and Collaboration: Regularly introduce new and unique menu items through collaboration with local and regional food concepts, rotating culturally diverse and popular culinary themes to engage customers and offer varied, high-quality choices.

• Healthy Menu merchandising: Implement product placement strategies that ensure healthy menu offerings are highly visible and accessible to encourage selection and support wellness goals.

For Contractor standard menu items only: The Contractor shall comply with the nutritional information requirements and all subsequent revisions of the 2010 U.S. Dietary Guidelines for

Americans (www.health.gov/dietaryguidelines), including the following:

1. Prior to the start date of service, the Contractor shall provide to the COR, a price/portion book, accounting for all standard menu offerings only (e.g., hamburger - list patty size; list ounces of meat, included toppings, and selling price)

2. During each serving period, easy-to-read menus with prices and nutrition data listed shall be prominently displayed for the information of patrons at the cafeteria. Contractor shall identify menu items that offer meat and poultry products that are in line with the responsible use of antibiotic guidelines stated in the U.S. Dietary guidelines.

3. It is incumbent upon the Contractor to be creative in the development of the menu profile in the facility and utilize all the service points within the serving area keeping in mind the latest market trends.

General Services Administration

C. Menu Calorie Labeling Rules

The U.S. Food and Drug Administration established two rules requiring that calorie information be listed on menus and menu boards in retail food establishments to provide consumers with more nutritional information about the foods they eat outside of the home. The rules are required by the 2010 Patient Protection and Affordable Care Act.

1. Food establishments are required to display calorie information clearly and conspicuously for standard items on menus and menu boards, next to the name or price of the item.

Seasonal menu items offered for sale as temporary menu items, daily specials, and condiments for general use typically available on a counter or table are exempt from the labeling requirements.

2. The menu labeling rule also requires covered establishments to provide, upon consumer request and as noted on menus and menu boards, written nutrition information about total calories, total fat, calories from fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, fiber, sugars, and protein.

3. To help consumers understand the significance of the calorie information in the context of a total daily diet, under the rule, menus and menu boards will include the statement: “2,000 calories a day” is used for general nutrition advice, but calorie needs vary or as directed by CDC-HHS.

4. To obtain additional information the full rules are available in the Federal Register:

https://www.federalregister.gov/articles/2014/12/01/2014-27833/food-labeling-nutrition-labeling-of-standard-menu-items-in-restaurants-and-similar-retail-food

D. Food Service Guidelines: – See Attachment 7

The U.S. Department of Health and Human Services (HHS) and the U.S. General Services

Administration (GSA) collaboratively released the first food service guidelines for Federal facilities in March 2011 to assist employees in making healthier food and beverage choices and to create an efficient and environmentally beneficial food service system. Those guidelines, ‘Health and Sustainability Guidelines for Federal Concessions and Vending Operation’ (referred to here as the 2011 HHS/GSA Guidelines) have been updated and renamed ‘Food Service

Guidelines for Federal Facilities’. Any future modifications of the existing guidelines as issued by

HHS shall apply in its entirety.

E. Procedures for Future Price Adjustments/Changes

Future price adjustments/changes must be submitted with supporting documentation for approval in a spreadsheet format that includes:

1. Any changes to standard menu prices, portions, or items offered for sale shall be submitted to the Contracting Officer’s Representative 30 days in advance. Daily or weekly promotional menu items are excluded.

2. Date of proposed price adjustment.

3. A market basket survey of at least 3 similar non-commercial food facilities in the local area

(COR accepted locations).

https://www.federalregister.gov/articles/2014/12/01/2014-27833/food-labeling-nutrition-labeling-of-standard-menu-items-in-restaurants-and-similar-retail-food https://www.federalregister.gov/articles/2014/12/01/2014-27833/food-labeling-nutrition-labeling-of-standard-menu-items-in-restaurants-and-similar-retail-food

General Services Administration

4. In situations where one or more critical food or supply items have sudden upward price fluctuations due to an “Act-of-God” or other situation considered by the Contractor to be out of its control, the COR/CO are to be contacted with a request for a temporary surcharge or menu change. Once the subject item cost has stabilized, the former approved price is to be reestablished, or the item returned the menu as specified.

If the price change/adjustment is accepted by the COR/CO, a notice to the customers is then created by the Contractor and posted in prominent locations at least 14 working days prior to the on-site implementation. Every effort will be made by the COR to reach consensus on the final price adjustment within 45 days.

It should be noted that GSA’s expectation for pricing menu items be less than regional pricing of similar commercial facilities by a minimum of 10% due to the Government providing a fully furnished facility and not charging rent or utilities.

F. Equipment and Utensils Furnished by the Contractor

1. All required Contractor equipment and utensils (sample list below) shall be provided by the

Contractor who shall replace such equipment and utensils when necessary. Equipment and utensils provided by the Contractor shall be of a quality in keeping with that provided by the

Government.

Sample items expected to be provided by Contractor:

Can Openers

Storage Containers

Condiment Dispensers

Napkin Dispensers

Office Furniture

Steam table pans

Utensils and kitchenware

Merchandising Equipment

Safe

Machines - office

Scales, food preparation

Menu boards

Electronic menu boards and electronic customer communication systems

Sharpeners

Silverware (as required)

Trash receptacles

Trays

Telephone

POS System including credit card/debit card system

Necessary communication lines for POS, telephone, and computers, including Wi-fi

Computer system and necessary software and connections as needed

Station signage

All other kitchen small wares/equipment to meet contract requirements.

2. Equipment deemed necessary by the Contractor for the execution of proposed food programs and/or concepts, shall be provided and installed by the Contractor at no cost to the

Government. Contractor provided equipment shall be subject to CO approval. Equipment purchased by the Contractor during the contract term shall become property of the U.S.

Government at the end of the contract. Whether end of period of performance or termination by cause by either Contractor or Government i.e., customer Agency or GSA Concessions

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3. The Contractor shall provide “Green” disposable products including products that are petroleum-free, contain post-consumer recycled content and processed chlorine free. All disposable products must be “compostable” and compatible with the recycling/compost system that will be or is in use within the building. The use of disposable products (including plates, cups, bowls etc.) constructed of Polystyrene Foam is prohibited. The Contractor may also sell items for lower cost/discount refills and reusable shopping bags instead of plastic carry out bags.

4. The Contractor shall provide complete Point of Sale (POS) system to include the acceptance of patron’s use of credit and debit cards in an expeditious manner in the cafeteria. A pre-paid debit card system and a self-checkout system are highly encouraged.

Pre-ordering and paying for selected menu items via web or e-mail is encouraged to speed customer processing. The contractor shall be responsible for all network and telecommunication services/equipment required to maintain and operate the POS system.

5. Trash receptacles shall be of hard non-toxic plastic material. Single service compostable liners shall be used in conjunction with these receptacles. All trash containers will be provided with self-closing tops.

6. Contractor should maintain a physical inventory of all Contractor owned equipment on site.

All Contractor owned equipment shall remain the property of the Contractor throughout the contract term and be repaired or replaced in a timely manner at no cost to the Government.

Quarterly reports will be submitted to the COR for contact file compliance.

7. All items provided by the Contractor shall be of good quality, suitable for the purpose of its intended use, and consistent with the quality of the various items provided by the

Government and meeting current business and industry standards.

G. Sanitation and Quality

1. The Contractor shall serve fresh, flavorful, and high-quality food under clean and sanitary conditions, in full compliance with the most recently published FDA Food Code (U.S. Public

Health Service publication) [https://www.fda.gov/food/retail-food-protection/fda-food-code], as well as the most current District of Columbia Municipal Regulations for Food and Food

Operations. All foods served shall be wholesome, safe for human consumption, and free from spoilage, adulteration, and misbranding. Uncooked items, such as fresh fruits and vegetables, shall be clean, free of blemishes, and handled in a hygienic manner. All food items, when served, must be visually appealing, appropriately portioned, and served at the correct temperature and consistency, with attention to desired textures such as crispness, tenderness, or moisture content, as appropriate.

The minimum specifications the Contractor will use as a guide when purchasing food products are:

• Meat

Beef U.S. Department of Agriculture (USDA) Choice

Pork USDA Number 1

Veal USDA Select and Choice

Lamb USDA Choice

Poultry USDA Grade “A” for all graded fresh or frozen poultry and poultry products as a minimum specification

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• Seafood

Frozen Fish Monterey Bay Aquarium’s Seafood Watch guidelines

Fresh Fish Monterey Bay Aquarium’s Seafood Watch guidelines

• Dairy

Eggs Fresh USDA or State Grade “A” Butter USDA Grade “A” (92) Score

Cheese USDA Grade “A” for all graded cheeses

Milk and milk products USDA Grade “A” Fresh

Soy products FDA guidelines

Produce USDA Grade “A”

Dry Stores Grade “A” Fancy

Canned goods Grade “A” Fancy

Products containing high fructose corn syrup, modified corn starch, and other similar additives, as well as products including preservatives, are highly discouraged from wholesale ingredients to be incorporated in menu items that will be prepared onsite.

Products purchased must meet the sodium level recommended in the 2010 and all subsequent revisions of U.S. Dietary Guidelines for Americans. If such products are not available in the marketplace, alternative products should be used and may include fresh prepared products.

Freshly prepared menu items (soups, entrees, side dishes, salads etc.) are highly desirable.

These are minimum specifications for sanitation and quality. Offeror may propose additional and higher standards that meet the goals of providing an environmentally sustainable, healthy cafeteria for Café customers.

1. The most recently published Food Code, U.S. Public Health Service publication and all local codes and regulations relating to food service sanitation and procedures shall be adhered to by the Contractor.

2. The Contractor is to develop a Hazard Analysis and Critical Control Point (HACCP) plan as required by Health Department. A copy is to be available on site for COR review.

3. Safety Data Sheets (SDS) shall be onsite prior to the start date of the contract and remain updated on site.

4. In accordance with Health Department regulations, a Certified Food Protection

Manager must be available during all hours of operation. Additionally, all employees who handle food must possess a valid food handler certification.

5. Any suspected outbreak of illness, whether involving employees or visitors, is to be reported immediately to the HHSHQ representative, COR, and to a public health consultant. A suspected outbreak of human illness results when two or more persons have common symptoms that could be associated with contaminated water or food sources or other adverse environmental conditions.

6. The Contractor shall implement and maintain food safety and transparency practices in alignment with national public health initiatives, including “Make America Healthy Again,” to support a safer and more health-conscious food system.

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7. The Contractor shall maintain full traceability of all food sources, including documentation of origin for major ingredients. Documentation shall be made available to the COR upon request.

8.The Contractor shall provide accurate and visible labeling for all menu items. Labels must clearly identify allergens and include key nutritional information such as calories, sodium content, and added sugars.

9. The Contractor shall be subject to evaluation based on compliance with these food safety and transparency standards. Performance may be assessed through routine inspections, customer satisfaction metrics, and audits conducted by HHS.

10. The Contractor shall submit quarterly reports to the GSA COR and HHS representatives detailing:

• Any food safety incidents,

• Corrective actions taken, and

• Customer feedback related to health, nutrition, or food safety.

H. Personnel and Supervision

1. The Contractor shall employ sufficient professional personnel to maintain sanitary conditions and satisfactory service which will ensure prompt and efficient service. All employees must be sober, conscientious, neat, customer service oriented and courteous. All employees assigned by the Contractor to perform work under this cafeteria contract must be physically able to do their assigned work and shall be free from communicable diseases. All contractor personnel must be able to communicate with customers to carry out all duties assigned to them. The Contractor must provide training to employees to ensure competent performance in all areas associated with these contracted services.

2. The Contractor is required to provide a professional, full-time, qualified food service

Manager at the facility. The manager will be subject to the approval of GSA Concessions.

The Contractor's manager will be delegated the authority, and shall be able to effectively manage the day-to-day operation of the cafeteria relative to the supervision of personnel, training, execution of the Contractor’s RFP response, menu planning, purchasing, cost control, sanitation, and customer satisfaction, etc. The manager must be onsite when the dining facility is open for the entirety of this contract. The Contractor's manager will be replaced, on 30 days’ notice, upon request of the COR.

A representative of the Contractor leadership, such as a District Manager, Regional director, Regional Vice president, and or Vice president shall visit the facility periodically and adjust or respond to significant matters requiring attention upon 48 hours’ notice from the Government to facilitate feedback or concerns.

Contractor should establish an online or e-mail customer feedback program with comments and surveys being sent directly to the on-site manager and the GSA COR. The establishment of this program will be coordinated with the Department of Energy F&G. The on-site manager will monitor daily the customer comments and/or complaints received via such program and respond appropriately.

3. Always, while on duty, the Contractor's employees shall wear a distinctive professional looking uniform that displays the company logo, wear a hair net and or other suitable head covering, appropriate gloves while handling food, and a legible name badge as a means of identification while they are in the building.

General Services Administration

4. The Contractor must provide security cleared (HSPD-12) trained relief personnel

(management and hourly) to substitute for the regular employees when they are absent

(scheduled or unscheduled) in order that a high-quality food service operation will be always maintained with consistently of standards.

Per HSPD-12 regulations, Contractor must submit on the 5th of every month to the COR, a staff roster to include staff who has been terminated, resigns, or joins this contract. HSPD-12 also requires PIV validations that will be sent out annually during the contract.

5. The Contractor shall require the employees to comply with such instructions pertaining to conduct and building regulations as are in effect for the control of persons in the building, or as may be issued for that purpose by Government representatives.

6. The Contractor is required to schedule employee training programs that will continue for the duration of this contract and any extensions thereof, to ensure that their employees perform their jobs with the highest standards of efficiency, customer service and sanitation excellence. The Contractor must keep onsite records of training attendance and subject matter courses of training and provide to the COR on request. Contractor must maintain the exact number of employees as initially noted in the vendor proposal as accepted by the

Government. Any changes regarding staffing must be approved by the COR.

7. Contractor must keep on site, a record copy of training including topics, employee attendance records, and subject matter reviewed for all employees. GSA and HHSHQ personnel are to be invited to attend training sessions when necessary and relevant to agency goals.

8. All lost items found by the Contractor, the Contractor's agents, or employees, or by patrons and given to the Contractor shall be turned into the front entrance security desk as lost and found items. Contractor is to post signage to notify customers of lost and found location.

I. Recycling

1. If the Agency has recycling program, the Contractor shall participate and integrate with the building’s recycling program (i.e., cardboard, aluminum, metal cans, plastic, glass, etc.)

composting operated by GSA or HHSHQ in the building. The Contractor is responsible to collect and transport recyclables or compostable material to the loading dock.

2. When composting, the following roles and responsibilities will apply when applicable: The

Government shall provide the composting-collection bins and service. Contractor shall make collections from each bin in the dining area as needed during and after food service periods, at a minimum, at least once each day. The Contractor is responsible to collect compostable material from the kitchen and transport all collected composting material to the loading dock.

Prior to beginning composting, the government will provide a composting program. The

Government shall store and arrange for pickup of any materials to be composted. The

Government, in conjunction with the Contractor, shall encourage and educate the customer on the composting program and necessary sorting of customer’s materials. If the government cannot provide a composting program, the contractor shall use regular trash refuse.

3. The Contractor is responsible to collect, store and recycle grease and cooking oils. The containers and surrounding space are to be kept clean and orderly by the Contractor. The

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Contractor shall be responsible for the proper storage and marking of containers of grease and cooking oils. The kitchen grease will be collected in containers that are waterproof, vermin-proof, covered with working lids, and well-labeled to indicate what should be deposited in the container. Contractor is responsible to establish and pay for the contract that meets this requirement.

J. Equipment Repairs and Replacements

HHSHQ:

1. For the duration of this agreement, and annually thereafter, the Contractor will be responsible for the initial annual cost of $20,000 for equipment repair and preventive maintenance. In the event the cost as noted above has been exhausted during that fiscal year, then the Agency will be responsible for the cost of repair or replacement of such equipment during the remainder of that fiscal year.